11982145 - Sliced Iberian Pata-Negra ham12560093 - Oysters served with champagne12265765 - White truffles at the stall of Bruno Gallo on the truffle market in Alba, Piedmont, Italy12085907 - Salade niçoise at the Finca Cortesin hotel in Andalusia, Spain12085012 - Prawns being pan-fried at the La Vague d'Or restaurant in Saint-Tropez13509817 - Seafood starters and appetizers: fresh open oysters, black caviar, and salmon tartare13412905 - Black sturgeon caviar on a spoon12266515 - Dusty bottles of wine in a cellar on the Domaine de la Romaneé-Conti estate in Burgundy, France12085893 - Celeriac spaghetti carbonara with caviar at the 'Skina' restaurant in Andalusia, Spain11509876 - Knives being made in an Italian knife factory11394854 - A sphere of the first wild berries, restaurant Hotel de Ville, Switzerland11391739 - Pollack with hearty vegetables, turkey jus and country bacon from the restaurant Cote Cuisine, Brittany, France11373795 - Lobster à l'Armoricaine in the trendy bar 'Lapérouse', Paris13658945 - From above orange tobiko caviar served on silver plate with ice with spoon on white background13174813 - Couple with glasses of champagne trying delicious oysters with lemon and herbs12675196 - Black Truffles with hands11430860 - Char, lovage, salted lemons and courgette from the restaurant Saziani Stub'n, Styria, Austria11509875 - Metal for knife blades at an Italian knife manufacture11370040 - Marinated lobster with carrots, seaweed and a wild herb salad11435957 - 'Klaus Erfort' guesthouse in Saarbrücken11435954 - Breton lobster at the 'Klaus Erfort' guesthouse in Saarbrücken12560092 - Oysters with lemon and champagne12084998 - Freshly picked strawberries11971247 - House wine, Gasthaus Schwarzer Adler in Oberbergen, Kaiserstuhl11513199 - Black caviar in a tin with a spoon13174915 - Cook demonstrating handful of black truffles12085010 - Cloches at the La Vague d'Or restaurant in Saint-Tropez11976745 - A dish at the Damir & Ornella restaurant in Novigrad, scallops with caviar, Istrian, Croatia11974571 - Bison with artichokes, restaurant Storstad in Regensburg11512566 - Saffron threads on a spoon and next to it11509878 - Someone holding a folding knife in an Italian knife factory11509877 - A knife being made in an Italian knife factory11509873 - Handles for knives being checked in an Italian knife factory11455952 - Champagne by Olivier Horiots, France11448791 - Castella with ice cream by chef Tohru Nakamura, 'Geisels Werneckehof', Munich11435988 - A dish by Joachim Wissler: shoulder of ox braised in Barolo vinegar with radicchio and grape must11435981 - Langoustine and veal fillet tatar, caviar and flowers by Tohru Nakamura from Geisels Werneckhof in Munich11399060 - Tortellini filled with duck, porcini mushrooms and candied pears, pasta dish from the restaurant Grossi Florentino, Melbourne, Australia13174811 - Person with glasses of champagne trying oysters with lemon and herbs11958019 - The Restaurant Hertog Jan De Hoeve, Belgium11448790 - Tiger trout with pussy mushrooms made by chef Tohru Nakamura, 'Geisels Werneckehof', Munich11448788 - Sunomono of oyster with relish and avocado by chef Tohru Nakamura, 'Geisels Werneckehof', Munich11391738 - Brill with langoustine, baby leek and pepper confit from the restaurant Ar Men Du, Brittany, France11370042 - Nougat with marble cake, bananas and egg liqueur12266514 - Dusty bottles of wine in a cellar on the Domaine de la Romaneé-Conti estate in Burgundy, France11455958 - Glass of Champagne11970540 - Scrambled egg with truffles in a pan with toast11455092 - Young piglet with red cabbage risotto at Carte Blanche, Frankfurt am Main, Germany13174882 - Roasted meat with truffles and fresh herbs served on plate in cafe12085129 - Tuna with rocket and beans at the Comptoir du Marché restaurant in Nice, France11958016 - A dish of young turnip carpaccio with spring cheese and caviar, restaurant Less11949142 - A dish from Quattro Passi in Nerano: risotto with prawns, mushrooms and blueberries, Amalfi coast, Italy13658943 - From above orange tobiko caviar served on silver plate with ice with spoon on white background11958015 - Gert De Mangeleer, Restaurant Less, butternut dim sum with langoustine tartare and vanilla11455091 - Char with oysters and spinach Hollandaise from Carte Blanche, Frankfurt am Main, Germany11448789 - Japanese risotto with Kobe beef and pickled egg yolks made by chef Tohru Nakamura, 'Geisels Werneckehof', Munich11391735 - Scallop tatar with apples and smoked herring mousse from the restaurant L'Amphitryon in Lorient, Brittany, France11369996 - Salmon with watercress, apples and sunflower seeds11971253 - The emblem of the Gasthaus Schwarzer Adler in Oberbergen, Kaiserstuhl11435984 - A dish by Dieter Müller: souffléd branzini with curry sauce, black rice and green asparagus11369991 - Wels catfish with roasted onions and crispy mashed potatoes from 'Dom-Beisl', Vienna, Austria11349955 - The cathedral treasure: reliquary caskets to the left and right with the chapter cross in the middle, Diözisanmuseum, Osnabrück11958017 - Duck cooked with hay, beetroot and liquorice by Gert De Mangeleer, Restaurant Less12265769 - A hand holding white truffles in the Piedmont region of Italy12085903 - King prawns at the 'Messina' restaurant in Marbella, Andalusia, Spain12085000 - Red prawns prepared by the head chef Arnaud Donckele at the La Vague d'Or restaurant in Saint-Tropez11971251 - A freshly baked load of bread at the Gasthaus Schwarzer Adler in Oberbergen, Kaiserstuhl11435955 - 'Klaus Erfort' guesthouse in Saarbrücken12085005 - The house of the head chef Arnaud Donckele from the La Vague d'Or restaurant in Saint-Tropez12084997 - The coat of arms of the La Vague d'Or restaurant in Saint-Tropez11974566 - Cheesecake with pears, restaurant Kastell at Burg Wernberg11509881 - A cutting test with a kitchen knife in an Italian knife factory11509880 - The handle of a kitchen knife being grinded in an Italian knife factory11509872 - Handles for knives being fired in an Italian knife factory13260675 - Oyster with caviar12265772 - A hand holding a plate with a truffle and a truffle slicer in the Piedmont region of Italy11435936 - French delicatessen: vanilla pods, truffles and chocolate11380552 - Roasted duck tongue from the restaurant Mugaritz in San Sebastián, Spain11369993 - Pork belly with oysters, kimchi, caper leaves and radish in the restaurant 'Konstantin Filippou', Vienna11369990 - Palais Coburg in Vienna by night, Austria13865901 - Black truffle on a wooden base11971249 - A table laid at the Gasthaus Schwarzer Adler in Oberbergen, Kaiserstuhl11958029 - Gert De Mangeleer with truffles at the Restaurant Hertog Jan De Hoeve, 11455959 - A glass of champagne, Champagne, France11448592 - 'Cafee de Riex' in Riex, beef tongue with a caper sauce, Lake Geneva, Switzerland11349956 - Well protected: the Osnabrück cathedral treasure, reliquary caskets to the left and in the middle with the chapter cross in between, Diözisanmuseum, Osnabrück13169534 - Spaghetti cacio e pepe al tartufo nero (pasta with cheese, ground black pepper and truffles, Italy)11399044 - Greenvale pork, plums, baby fennel and mustered from the restaurant Saint Crispin, Melbourne, Australia11370041 - Dry-aged veal with onions, artichokes, mahon cheese and vinegar jus13174814 - Person with glasses of champagne trying delicious oysters with lemon and herbs12599468 - A fresh oyster being opened11971258 - Dessert at the Gasthaus Schwarzer Adler in Oberbergen, Kaiserstuhl11958022 - The inside of the Restaurant Hertog Jan De Hoeve, Belgium12319689 - Ingredients for the preparation of wagyu steak12085144 - Potatoes with haddock at the Jan restaurant in Nice, France11976740 - A scampi dish at Johnson, Istrian, Croatia11958030 - Gert De Mangeleer's storage cellar, Restaurant Hertog Jan De Hoeve, Belgium11958021 - The front of the Restaurant Hertog Jan De Hoeve, Belgium11369886 - Tarhana with crayfish as an appetisernext page
